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Results 41 - 50 of 66 for giblet
41. GIBLET GRAVY
Simmer celery, onion, salt, pepper ... 4 cups. Chop giblets and add to stock. After ... gravy thickens; boil a minute or two. Makes 3 to 4 cups.
Combine all ingredients thoroughly and ... Add the reserved giblets and cook, stirring, until brown, ... with the gravy, garnished with parsley.
43. GIBLET GRAVY
Sauté onion and green pepper ... butter and flour. Boil giblets and use the broth to thicken. Chop up giblet and add cut up boiled egg.
44. GIBLET GRAVY
Mix and add enough water ... boil. Add chopped giblets (gizzard, liver, heart). Simmer, add 3 ... boiled eggs. Let simmer for 15 to 20 minutes.
Saute onion in hot shortening ... add paprika and giblets. Stir to cover giblets, ... enough water for the rice to cook in but not runny like soup.
46. GIBLET GRAVY
Heat broth and dressing, add flour and milk mixture, stir and heat to right consistency. Add giblets and egg.
47. GIBLET GRAVY
Cook giblets into broth; discard neck. Add ... cups. Note: Dissolve 2 tablespoons flour in a small amount of water, before stirring into broth.
48. GIBLET DRESSING
Season giblets generously with salt, black pepper, ... consistency of thick gravy. Add cooked rice, onions and parsley on top. Serves 8 people.
49. GIBLET GRAVY
Combine butter, flour and salt; gradually add broth, giblets and eggs. Cook until thick, stirring ... Serve over dressing. Yield: 8-10 servings.
50. GIBLET DRESSING
Place giblets and neck in a large ... stir to blend. Bake at 325 degrees in a lightly greased 9-inch square pan for 45 minutes. Yield: 9 servings.
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